Quick and Easy Thick Blueberry Sauce

By Rebecca St.Clair

This thick blueberry sauce is so easy to make with only a handful of ingredients. This easy, versatile sauce can be made with either fresh or frozen blueberries so you can enjoy this any time of year!

Perfect for topping pancakes, filling doughnuts, or layering inside of mini tart shells. You will find endless uses for this versatile and flavour packed blueberry sauce.

Recipe tips

• Make this sauce as smooth or chunky as you would like. Once the blueberries start to cook and soften you can mash or use a stick blender for a smoother sauce. For a chunky sauce with the fruit remaining whole, stir the ingredients gently until the sauce thickens.
• For a thicker sauce double the amount of cornstarch added to the recipe. This is perfect for topping a no bake cheesecake where you want the sauce to stay in place.
• Make sure to cook the sauce for a few minutes. Cornstarch needs to simmer and cook. This will give you a nice thick and shiny sauce.

Substitutions for thick blueberry sauce

Berries

Not only can you substitute fresh berries for frozen, you can also switch out all or part of the fruit in this recipe. Choose a similar fruit with a similar water content like raspberries, blackberries, or diced strawberries.

Thickener

Cornstarch is a great thickener and usually readily available in most kitchens. However, tapioca starch can be substituted and will give you a lovely thick and glossy sauce. This thickener does not need to be cooked as long as cornstarch to achieve the same result.

Sugar

Substituting the sugar in this recipe may alter the consistency of the sauce, so you may need to add more or less of the cornstarch to achieve the perfect consistency. While you can substitute brown sugar at a 1 to 1 ratio, some sugar alternatives will need more or less for the same level of sweetness.

Here is a list of my favourite sugar alternatives and how to substitute them.

Method

1. In a sauce pot over medium heat, add in the blueberries.
2. Allow the berries to cook a few minutes to soften and start to release their juices.
3. Stir in ¼ cup of sugar, 2 teaspoons of lemon juice, and 1 Tablespoon of cornstarch.

4. Allow the mixture to come to a simmer, stirring occasionally.

5. Cook 5 minutes or until thickened and glossy.

6. Remove from the heat, the mixture will thicken as it cools.

Waffles and pancakes are one of my favourite ways to use this blueberry sauce. Hop over here for some of my favourites!

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